Savannah courier. (Savannah, Tenn.) 1885-1979, 1887-01-20
sailor is no epicure, although he con-
tinuallY grnmhles at his food. II is

tinually grumbles at his food. 1t is
only when some meal turns out unus-
ually bad that he becomes wrathful. In
such a case he may take the articles of
food back to the galley, fling them con-
temptuously on the floor, and utter i'm
precautions against the cook; or, per-
haps, he and his messmates will form a
melancholy procession and carry the
Objectionable rations aft for the inspec-
ton of the captain. However. when
the watch below have finished their
brief breakfast they cut up some to-
bacco and enjoy smoke. Then
"eight bells'' is struck-that is
eight O'Clock in the morning-and
they proceed on deck to relieve their
comrades. Unless the work of "holy-
stoning" is being carried on, the opera
ton of washing the decks is usually
completed by "eight BELLS" Conse-
quently the men who come on deck at
that time betake themselves to various
other duties about the shp.,s
The days work at sea is full Of in
finite variety. In stormy and variable
weather there is, of course, plenty of
seamanship about the mems duties:
yards have to be trimmed according to
the wind, sails furled and running-gear
attended to; bat in calm weather the
sailor develops into curious jack of
all trades. In an iron ship the rust has
to be continually Clipped off her sides.
and this is an unenviable task on a
tropical day; then there is always plen-
ty Of painting to be done. Every Sat
urday morning the masts have to be
CREASED down to preserve them from
the burning sun, and words fail to eX-
press how unsavory this performance
is. Periodically the ropes of the vessel
are tarred all over, and the tar adheres.
to the men IS hands for months. Three
or four of the best men are continually
busy repairing the rigging and chatting
gear, while others are continually en-
ployed about the decks, "seizing"
blocks, putting new strands in ropes,
etc. The boys and apprentices have
generally to fetch and hold the tar and
grease-pots and marline spikes for the
men at work, not at all an unpleasant
task in fine weather, up on topgallant
yard, out of the mate S way, although
knowledge of the art of holding on by
once cyelds is often csrable. 1t is
curious what quantity of work there
is always to be done aboard ship.
The morning watch go below to their
dinner at twelve o'clock, their comrades
who came on deck to relieve them hav-
ing previously been awakened from
their slumbers at twenty minutes past
eleven in order to partake of the mid
day meal. Here is beautiful arrange
ment: These latter breakfasted at eight
o'clock; after that they smoked,
.yarned," mended, or washed their
clothes, and turned into their hunks to
sleep, but soon after eleven they are
vociferously aroused to eat dinner of
hot pea soup and unpalatable salt pork.
Imagine what appetite sailor has for
this unspeakable meal on burning hot
day in the tropics. Then at twelve
o'clock they go on deck to relieve their
mates, who come below in state of
profuse perspiration, to enjow a similar
repast. Something might be said in
favor of the pea soup if it were only
well prepared, but, as rule, it is u
most attempting fluid, served up in an
unctuous tin. In order to lessen the
monotony somewhat this compound is
given to the men on alternate days, and
there is streak of philanthropy evil
dent in this. Nor is the meat much
better; one day it is salt pork, which
may or may not be rancid; the next day
it is a piece of baneful beef, familiarly
known as "salt junk" After every
meal the sailor indulges in his pipe; this
is more to him than his breakfast, din
ner or tea
The average allowance in merchant
ships to each man and boy is one and
half pounds of beef, or one. and a
quarter pounds of pork, besides about
three-quarters of pound of flour with
the beef, and a full supply of pea soup
with the latter. The quantity is sutiici-
ent; it is the quality that lacks. Three
quarts of water are always allowed to
each man per day. But ships vary a
great deal, as much in the quality as
the quantity of food they serve out.
This depends upon the class of owners,
the captain, steward. and even the cook.
Some ships regularly provide pickles
or butter; others serve out preserved
vegetables and timed meats twice a
week; while a.few do not even. allow
timed meat on Sundays. But, taken
in the aggregate, sailors food is miser-
ably bad The flour is always more or
less musty and sour, and even sometimes
so full of weevils as to have quite a
gray color.
The afternoon watch on deck.is en-
ployed in tasks of the same kind as the
duties which engaged the morning
hours. A four o'clock p. IN. the watch
is again changed; thus it may be seen
that, generally speaking, the men have
four hours on duty and four off. But
if this variation took place with
undertaking regularity it is evil
dent that one set of men would
always be on deck the greater part of
the night. They would turn out at s p.
m., and remain on duty till midnight;
then they would have four hours rest
and rise again at four in the morning;
so with every night. Accordingly, in
order that one watch should not always
have the long n ght duty, there are
what are nautically called the ''dog
watches" These are the hours between
4 p. M, and p. m. The afternoon
watch on deck, that 90 below 10 their
tea at four o'clock, come on deck again
at six o'clock; so they have their two
hours 'dog watch" At eight they 60
below again; thus the night watches are
varied. The term dog watch" be-
lieve, originates in the jocund ides
that a dog might be able to take charge
of the ship between six and eight in the
evening. At six the seaman finishes hi:
days work as jack of all trades, and
unless there are nautical duties to bt
performed, owing to the variability o.
the weather. both watches have leisure
to smoke. yarn or s.ng songs as the
night decends upon the Ncean. This i
| ~ .,,,,o ,vbar tho sailor anppars in his